The secret star among appetizers and snacks: a simple flatbread with only a few ingredients. Incredibly tasty, especially in combination with ripe, strong champagne.
In the video below Simon Horn from MARGARETE shows you how to prepare the recipe and here is the recipe for you to try on your own.
INGREDIENTS FOR 4 PAX
- 500 g flour
- Warm water
- ½ yeast cube
- Salt
- Sugar
- Ducca spice
- Bun burner / flambé
We recommend Bruno Paillard Millésimé 2009 with it
STEP 1
Knead yeast, flour, a pinch of sugar, a pinch of salt with warm water ( in sips) to a dough. Cover with a kitchen towel and place it in the oven at 40 degrees for about 15 minutes.
STEP 2
Remove the dough from the oven. Add a tablespoon of ducca spice and a dash of water. Knead again properly and put back in the oven, again for 15 minutes.
STEP 3
Then form the dough into small balls and then into palm-sized patties.
STEP 4
Fry the patties in olive oil on both sides until they are golden brown.
STEP 5
Then bake it up with a Bunsen burner. The fun part.
HOW TO ARRANGE
Slice the bread as you like. Serve with olive oil and ducca spices. Do not forget the champagne!
Bon appétit!
BRUNO PAILLARD MILLÉSIMÉ 2009 ASSEMBLAGE
A vintage champagne that combines purity with vibrant energy. For champagne lovers and thirsty throats!
This vintage champagne of Bruno Paillard, composed of 42% Chardonnay, 42% Pinot Noir and 16% Meunier from the ten best sites of Champagne, aged a full seven years on the lees. An intense, chalky Champagne with an energetic freshness and creaminess.
BRUNO PAILLARD MILLÉSIMÉ 2009 ASSEMBLAGE
A vintage champagne that combines purity with vibrant energy. For champagne lovers and thirsty throats!
This vintage champagne of Bruno Paillard, composed of 42% Chardonnay, 42% Pinot Noir and 16% Meunier from the ten best sites of Champagne, aged a full seven years on the lees. An intense, chalky Champagne with an energetic freshness and creaminess.